Recipe by Hajar Elizabeth
Growing up I had this every time we had baked beans. It is not coleslaw in the actual sense and is an old New England Tradition. It can be tedious as the cabbage needs to be grated, not shredded. You can grate it in a processor or, as my mother always did, use a box grater. This is yummy, a bit sweet which offsets a baked bean meal wonderfully. My dad is a monster for this though mom usually does a new coleslaw now.
- 1 small head of cabbage
- 1 apple
- 3⁄4 cup mayonnaise
- 1⁄4 cup evaporated milk
- 2 -3 teaspoons sugar
Directions See How It's Made
- Grate the cabbage and apple finely.
- Combine the cabbage and apple.
- Mix dressing ingredients, which can be adjusted a bit though I wouldn't add anything or it won't be cabbage salad. The dressing should pour; thicker than heavy cream.
- Combine dressing with cabbage and apple. If it seems a bit loose; normal. Make this about an hour before meal time and refrigerate.
- The next day, if any is left, there will be some water to drain off before eating in most cases.
- This is again *not* intended to be coleslaw.